• 6 pounds medium red potatoes
  • Water
  • 1 cup of water
  • 1/2 cup butter, cubed
  • 1/4 cup white vinegar
  • 2 large eggs
  • 1/2 cup sugar
  • 4-1/2 teaspoons cornstarch
  • 3/4 cup heavy whipped cream
  • 3/4 cup Miracle Whip


  • 1 small onion, finely chopped
  • 2 green onions, sliced
  • 1 teaspoon of salt
  • 1/2 teaspoon of pepper
  • 3 large hard-boiled eggs, sliced
  • Paprika


1. Place the potatoes in a pot and cover with water. Bring to a boil. Lower the temperature; cover and cook until tender, 15-20 minutes. Drain. When cool enough to handle, peel and slice potatoes; cool completely.

2. For the dressing, in the top of a double boiler or metal bowl over barely simmering water, heat 1 cup of water, butter and vinegar until butter is melted . In a small bowl, beat the eggs; add sugar and cornstarch. Add to butter mixture; cook and stir until thickened, 5-7 minutes. Transfer to a large bowl; cool completely.

3. In a small bowl, beat the cream until stiff peaks form. Stir Miracle Whip into cooled dressing mixture; stir in whipped cream. Stir in onion, green onions, salt and pepper. Add the potatoes; stir lightly to combine. Refrigerate, covered, until chilled.

4. To serve, top with hard-boiled eggs; sprinkle with paprika.


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